Description
This classic pot roast recipe features a tender, flavorful chuck roast slow-cooked with hearty baby potatoes and carrots in a savory broth infused with herbs and garlic. Perfectly seared and cooked low and slow in a Dutch oven, the roast is juicy and melts in your mouth. Garnished with Parmesan cheese and fresh parsley, this comforting dish is ideal for a satisfying family dinner.
Ingredients
Units
Scale
Main Ingredients
- 2-3 lbs chuck roast
- Kosher salt and ground black pepper (for seasoning)
- 2 Tablespoons avocado or olive oil
- 3 Tablespoons butter (divided, salted or unsalted)
- 1 large yellow onion (cut into thick wedges)
- 1 1/2 Tablespoons minced garlic
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/4 cup red wine vinegar
- 2 cups beef broth
- 2 dried bay leaves
- 1 1/2 lbs baby potatoes (cut into 1 1/2” pieces)
- 1 lb carrots (cut into 2” sticks or 1 lb baby carrots)
- Parmesan cheese and parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) and position a rack in the center to accommodate your covered Dutch oven.
- Season and Sear the Meat: Pat the chuck roast dry with paper towels. Generously season all sides with kosher salt and ground black pepper. Heat oil over medium-high heat in the Dutch oven until shimmering, then carefully add the roast. Sear each side for about 2-3 minutes without moving it until a deep brown crust forms. Remove the roast and set aside on a plate.
- Sauté Onions and Garlic: Lower stovetop heat to medium, add 2 tablespoons of butter to the Dutch oven. Once melted, add the onion wedges and cook until they are softened. Add minced garlic and cook for about 30 seconds until fragrant.
- Add Spices and Deglaze: Stir in dried basil, thyme, paprika, salt, and black pepper briefly. Pour in the red wine vinegar and scrape the bottom of the pot to loosen browned bits. Cook until the vinegar reduces and the pungent steam subsides.
- Add Broth and Vegetables: Pour in the beef broth, then add the baby potatoes and carrots. Add two dried bay leaves and submerge them in the liquid.
- Combine and Cook: Nestle the seared chuck roast gently over the vegetables, adding any juices from the plate to the pot. Place the remaining tablespoon of butter on top of the roast. Cover the Dutch oven with its lid and transfer it to the oven’s center rack. Cook for 2 ½ to 3 hours.
- Check for Tenderness: After the cooking time, check the roast by piercing or tugging with a fork. If it doesn’t shred easily, return to the oven and continue cooking, checking every 20-30 minutes until tender.
- Finish and Serve: Remove the roast to a plate and shred it, discarding any large pieces of fat. Remove the bay leaves from the pot before returning the shredded meat to the vegetables and broth. Stir well and serve garnished with Parmesan cheese and fresh parsley if desired.
Notes
- This recipe is best cooked low and slow for tender, juicy results.
- You can substitute baby carrots for regular carrots cut into sticks.
- For a different cooking method, this recipe can also be adapted for slow cooker or instant pot.
- Using a Dutch oven helps retain moisture and allows even cooking.
- Allow the roast to rest a few minutes before shredding for easier handling.
Nutrition
- Serving Size: 1 serving
- Calories: 519 kcal
- Sugar: 2 g
- Sodium: 703 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 119 mg
